Thomsen was born in Denmark and when he was 12 years old his family immigrated to the United States. His father, a pastry chef, moved the family to Scottsdale, Arizona.
In 1984, Thomsen moved to North Carolina to work at the Governor’s Inn—first as a sous chef and then promoted to executive chef. He retired when the hotel was sold to Research Triangle Foundation which demolished it and is determining the land’s future use.
Che f Germund B. Thomsen prepared the food for the 2018 Koinonia Cares Charity Auction and will again prepare and serve the food at the 2019 Koinonia Cares Charity Auction. The menu for the 2018 auction included tossed salad, fresh fruit salad, stuffed chicken breast in Chablis sauce, parsley buttered new potatoes, pepper steak, white rice pilaf, whole green beans with carrots, steamed broccoli, rolls and beverages. A dessert station had a variety of cakes, banana pudding, fruit cobbler and baked Alaska. We look forward to enjoying an equally delicious meal from Chef Thomsen in 2019.
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Thomsen was executive chef at the Radisson Governor’s Inn in Research Triangle Park for 30 years. After retiring in 2014, he was hired by Wake Forest Baptist Church in August as its chef for Wednesday night suppers.